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Suggest a better descriptionDirections: For the Crust: In a large bowl, combine all-purpose flour, cake flour, sugar and salt. Using your fingers, cut the butter into the flour mixture until it resembles oatmeal consistency. Tossing the mixture with a fork, add the ice water slowly until the mixture holds together. Gather the mixture into a ball, flatten into a round and place between 2 pieces of plastic wrap. Roll out into a 12 inch round. Place the dough round into a 9 inch tart pan and fit the dough into the pan. Cut off the excess even with the rim of the pan and chill. For The Pears : In a large saucepot combine water and sugar. Bring to a boil and stir to dissolve. Add pears, lemon juice. Simmer until tender, about 15 minutes. Remove pears from pot, let drain and cool To Prepare the Tart : Spread the preserves over the bottom of the tart shell. Cut each pear half cross wise into thin slices. Transfer the pears to the pan and arrange in a fan pattern. Fill the spaces between the pears with walnut pieces. Bake at 400 degrees for about 1 hour or until crust is golden. Let cool, serve with whip cream.
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Serving Size: 1 Serving (2004g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5660 | ||
Calories from Fat: 436 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.4g | 65 % | |
Saturated Fat 28.2g | 141 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 164.4mg | 51 % | |
Sodium 1699.2mg | 59 % | |
Potassium 837.4mg | 22 % | |
Total Carbohydrate 1308.1g | 385 % | |
Dietary Fiber 14.5g | 58 % | |
Sugars, other 1293.6g | ||
Protein 37.2g | 53 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5660
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